Mix all ingredients in a large bowl except feta, lettuce, and dressing. Cover and chill for at least one hour before serving. Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread. Top with feta, lettuce and dressing (if desired).

Makes a bunch of servings. It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.

– Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. (Editor’s note: “Squash poop”! BWAA!)
– Place halves into individual microwave-safe bowls.
– Sprinkle half of the garlic powder, plus salt and pepper to taste, into the halved squash.
– Fill the squash halves with chicken broth.
– Cover each bowl tightly with plastic wrap (I recommend Glad Press-n-Seal, regular Saran Wrap just melts away).
– Microwave squash on HIGH for five minutes at a time. Test squash at each interval by pushing a fork into various areas of the inner part of the squash. The squash is done when the fork goes all the way through the squash with no resistance.
– Example: One half of a small squash (fit into a cereal bowl) was done at thirteen minutes. I had to microwave each half separately because I can’t fit two bowls at a time in my microwave.
– Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
– WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.

I actually came up with this recipe right out of my little own head. You really need to trust me on this – it may sound like a somewhat odd combination of ingredients, but it’s truly, truly good. PERK stands for Peperocini/Edemame/Roasted Red Pepper/Kalamata Olives. I’m so cute.

I have yet to make this, as my family members are not big fans of a) vegetables; or b) couscous. But I am, and I think I’ll make a batch of this come wintertime. It’s a vegetarian dish, but I bet some spicy sausage or chicken would go really well in this. Again, Recipezaar is my friend.

Heat the oil in a large skillet on medium high heat. Add the zucchini, onion, carrot and garlic. Saute 5 minutes. Stir in the broth, and the next 9 ingredients, and bring to a boil. Cover, reduce the heat, and simmer for 8 minutes or until tender. Stir occasionally.

While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat (or follow package directions). Cover and let stand for 5 minutes.

Six large strawberries, hulled and quartered
1/2 to 1 whole banana
1/2 cup milk (or water, but I like it creamy)
1/2 cup yogurt (any flavor, or plain) – or you can skip the yogurt and use a tablespoon or two of honey
1 scoop whey protein powder (or soy, if preferred) – vanilla flavored (you can skip this, too, if you’re not into protein powder)
ice cubes according to how slushy you like it – I usually use a cup to a cup-and-a-half

I’ve found that my blender works best if I dump the liquid in first, followed by the fruit, then the protein powder. Blend on high until smooth.